5 Healthy DINNER Recipes l Simple & Easy Meal Ideas ! Full Weeknight Recipes
RECIPES //
QUESADILLAS :
– Tortillas
– 2 chicken thighs
– 1/2 bell pepper
– 1 zucchini
– 1 clove garlic
– 3/4 cup greek yogurt
– 2 tbsp tomato sauce
– 1 tsp paprika
– Dairy free cheese
METHOD :
1. Boil the chicken for 12min at medium heat. Shred the chicken. In a pan, add some coconut oil and cook the chicken, bell pepper, zucchini, and garlic until roasted. In a bowl, add greek yogurt, tomato sauce, and paprika, combine well. Add the chicken and veggies to the mixture. Put the tortilla in a pan, add the mixture with some cheese. Close the quesadilla and let it cook at medium heat until roasted, then flip it on the other side for 4 min. It’s ready ! Enjoy alone or with some guac.
RATATOUILLE :
– 1 cup tomato sauce
– 1 tbsp olive oil
– 1 tsp Apple cider vinegar
– 1 tsp chili
– 1 tsp paprika
– 1 tsp cumin
– 2 cloves garlic
– 1 big zucchini
– 1 big eggplant
– 3 nice tomatoes
METHOD :
1. In a bowl, add the tomato sauce, olive oil, ACV, spices, and shredded garlic. Pour the mixture in a square pan. Cut your veggies. Place the veggies in the pan on top of the tomato sauce. Cook for 1hour at 180°C/360°F.
MOROCCAN NOURISH BOWL :
– 2 carrots
– 1 clove garlic
– 1/2 onion
– 1 cup tomato sauce
– 2 medjool dates
– 1 veggie stock
– 1 tsp paprika
– 1 tsp chili
– 1 tsp curry
– 1 tsp cinnamon
– 1 can chickpeas
T o p p i n g s // :
– 1/2 cucumber
– 1 tbsp greek yogurt
– Pickled onion
– Olives
– Feta cheese
– Spring onion
1. In a pan add some olive oil and cook the carrots, onion, and garlic for 8mins until the carrots are half-cooked. Meanwhile, cook some rice for 12min. Add all the other ingredients to the pan and cook for 15min on medium heat, until it has thicken. Once cooked, in a large bowl, add the rice, the mixture, and the toppings !
HEALTHY NUGGIES :
For the roasted potatoes :
– Potatoes
– olive oil
– garlic powder
– paprika
– salt
1. Cut and peel the potatoes. Add the potatoes, the spices and oil in a container and shake well. In a large pan line some parchment paper and place the potatoes. Roast them for 30min at 190°C/380°F.
For the nuggets :
– 2 chicken thighs
– 3 or 4 eggs
– 1/2 cup flour
– 2 cups GF bread crump (you can make your own with GF crackers) or PANKO
– 1 cup coconut oil
1. Cut your chicken in small chunks. Place the flour, the eggs, and the bread crump in different plates. Pan your chicken in the flour, the egg, the bread crumb, and again the egg and the bread crumb (so you do this step twice). In a pan, add the coconut oil and fry pan the nuggets!
CREAMY CASHEW PASTA :
– 2 cups pasta
– 1/2 cup cashew nuts
– 3/4 cup plant milk
– 1/2 cup nutritional yeast
– 1 tsp paprika
– 1 tsp garlic powder
1. Boil your cashew nuts for 10min. Boil pasta according to instruction. Add nuts, milk, nutritional yeast, paprika, and garlic powder to a high speed blender or a food processor. Blend until creamy. Cook your tofu and veggies in a pan with coconut oil. Pour the cream onto your pasta and that’s ready!
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Timestamps
00:00 Intro
00:54 Healthy Quesadillas
02:52 Ratatouille
04:27 Morrocan style Bowl
06:09 Gluten Free Nuggets
07:59 Vegan Creamy Pasta